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Grouper with Roasted Corn and Peppers

 

Ingredients

• 1 red bell pepper, cut into 1/2-inch squares
• 1 green bell pepper, cut into 1/2-inch squares
• 2 cups fresh (cut from about 3 ears) or frozen corn kernels
• 2 tablespoons cooking oil
• 1/2 teaspoon salt
• 1/2 teaspoon fresh-ground black pepper
• 1/2 teaspoon dried thyme
• 2 pounds grouper fillets, cut to make 4 pieces

 

Heat the oven to 450 degrees F. In a large roasting pan, combine the red and green bell peppers, the corn, 1 tablespoon of the oil, and 1/4 teaspoon each of the salt, pepper, and thyme. Roast in the oven until the corn and peppers start to brown, about 12 minutes, stirring twice.

 

Rub the remaining tablespoon oil over both sides of the grouper. Sprinkle the grouper with the remaining 1/4 teaspoon each salt, pepper, and thyme. Remove the roasting pan from the oven and push the corn-and-pepper mixture to the sides of the pan. Put the grouper in the center of the pan, skin-side down, and cook until just done, about 15 minutes for 1-inch-thick grouper fillets. Serve the fish with the corn and peppers.

 

Grouper Alternatives: Other moderately firm fish to roast here include tilefish, sea bass, and cod. If the fillets are skinned, coat them with a bit of oil before adding to the pan.

 

 

This recipe has been generously contributed by www.fishingworks.com.

 

 

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